Ingredients:

• 2 chicken legs,
• 4 potatoes,
• 3 tbsp. boiled pearl barley,
• 2 medium pickled cucumbers,
• 1 bay leaf,
• 1 onion,
• salt,
• water.

Rassolnik with chicken and pearl barley - Recipe with photo:

Make broth from chicken legs. To do this, let the chicken boil and drain the water. In clean water, cook the chicken over low heat with the addition of onions, salt and bay leaf. Always make sure that the foam does not boil down. That is, as soon as it appears, it must be immediately removed with a slotted spoon. Otherwise, it will boil over (boil down) and the broth will no longer be clear. Although even in this case, you can change the situation a little by straining it through cheesecloth. But it’s better to pay attention to the broth during the first 15 minutes after boiling than to strain it later.

Add potato cubes and cook for 20 minutes. Pearl barley can be added immediately at the beginning of cooking. However, I usually use already cooked barley.

I put it in after the potatoes are cooked.

Rassolnik is a very popular and beloved Russian first course. It is not much different from other soups, but sometimes the question arises about its calorie content, the overall benefits and harms, as well as who can eat it and who should pay attention to other foods.

First courses, if you expect to live a long and healthy life, must appear regularly in your diet. Maybe not every day, but at least once a month. All doctors unanimously insist on the benefits of this food, but you should be more careful with the ingredients. The main products of pickle, which can give it that extraordinary taste, are pickled cucumbers.

This delicious food has been known in Rus' for a very long time, but previously it had a different name. That kalia was prepared exclusively with fish broth or kidneys, and to add a sharp taste, housewives added pickles and tomatoes, lemons or other similar products.

Now there are more than a thousand recipes for rassolnik - as many villages, towns and families there are in Russia, there are so many recipes, since everyone prepares soup in their own way. In this regard, calorie content is assessed individually for a specific recipe. Nowadays, the essence of cooking with kidneys has disappeared, and rassolnik is now called soup cooked in any meat broth: chicken, beef, pork or turkey. Vegetarians can prepare pickle soup with water, since the main charm is in the pickles.

To prepare PP soup, you need to use only lean meat, and do not fry vegetables in oil, but simply boil them along with the rest of the ingredients. You can write out a low-calorie recipe for yourself and choose any cereal for your own pickle, that’s the beauty of such a soup. The main thing is not to forget about the main ingredients: cucumbers, cereals and potatoes.

Calorie content of classic pickle

If we take into account the version of the soup prepared according to old Russian traditions, that is, with kidneys, then it is quite low in calories. Primarily due to the fact that this offal is not particularly fatty, and also because primary broth cannot be used.

Important: the kidneys should be boiled separately for at least an hour, since they have their own specific smell, and they are added to the soup almost at the end of cooking. That is, the pickle itself is actually boiled in water.

Carrots and onions sautéed in oil account for most of the calories and carbohydrates, but you can make the most of the situation and use olive or other expensive vegetable oil, which is much healthier than sunflower or butter. The nutritional indicator for classic pickle juice is 48.1 kcal per hundred grams.

Rassolnik during lactation

A young mother certainly includes liquid food in her diet, and this is not necessarily pickle. But if you are a fan of pickled cucumber soup, you should be careful about the ingredients in it, because some foods are excluded during breastfeeding, as they are harmful to the newborn. At the same time, nutrition should remain balanced, varied, and the quality should be higher than usual.

You can ask your pediatrician for advice: it is believed that pickles can cause gas in the baby. But at the same time, pickled cucumbers contain a lot of useful vitamins and substances, including iodine, iron and calcium. Moreover, this product produces a mild laxative effect (as you know, many young mothers experience constipation, and because of this, hemorrhoids appear).

If you introduce rassolnik or any other new dish into your diet, carefully monitor your child’s reaction. If the baby does not have colic and feels well, you can continue to eat little by little, alternating with other soups.

Rassolnik for children

Already from the age of 6 months, infants gradually begin to be transferred to solid food. This also applies to soups. Pickle has a distinct unusual taste, so children will definitely like this food. But you should know that you should not give them very salty foods, since the body is still growing and may simply not cope with the load on the kidneys.

Doctors do not recommend adding brine, but only cucumbers. They can be ground through a sieve or pre-soaked in cold water to remove excess salt.

The main stumbling block in this matter is cereals. If rice and oatmeal are introduced at an early age, then pediatricians recommend starting to feed barley no earlier than 3 years.

From the age of 1.5-2 years, a child should already be free to eat any healthy food, so if you introduced all foods into complementary foods gradually, you don’t have to worry that the child’s stomach will not digest pickle juice.

You also need to pay attention to sautéing the vegetables - it will be better if you do not fry the carrots and onions in oil, but add them to the soup immediately after the potatoes are cooked.

Rassolnik for pancreatitis

Inflammation of the pancreas is a serious disease, and doctors require that patients adhere to a strict diet. The list of permitted products includes only the simplest, steamed or water-cooked.

Vegetables in soups should not be sautéed in oil; first courses should be simple and easily digestible. Prohibited foods include anything that can even slightly irritate the pancreas and gastrointestinal tract, including pickle juice.

Soups prepared for a person with pancreatitis should be slightly bland, so pickles and marinade are strictly prohibited for them. During the period of remission, you can talk to your doctor so that he can tell you what foods you can eat. There are special recipes for pickles for pancreatitis; all proportions indicated in them must be strictly observed.

The benefits and harms of pickle juice

Rassolnik is a regular soup, but with the addition of pickles and brine, so it has a specific, pronounced taste. Doctors insist that people eat liquid food every day, since all soups and borscht are very healthy.

One of the main products for pickle soup is cereal. It can be rice, buckwheat, oats, rolled oats, oatmeal, pearl barley or bulgur, you choose the porridge to your taste. Each of them contains a lot of carbohydrates. This is energy in its purest form, which helps you stay cheerful and happy in the second half of the day.

Fiber is also present in cereals in large quantities. It is an almost irreplaceable component of the daily diet, as it cleanses the body and gastrointestinal tract, causes a feeling of fullness for a long time, and also supplies a person with necessary vitamins. Due to the fact that rassolnik does not have a single strict recipe, you can choose any cereal for your lunch.

Pickles are an excellent source of iodine, iron, phosphorus, potassium, calcium and zinc, so you should not neglect this help for the body. This food can only harm people with a weak stomach, gastritis, ulcers or pancreatitis. Young children should also be careful with salty foods.

Otherwise, rassolnik is a set of useful vitamins, especially considering that in addition to cucumbers and cereals, they contain onions, carrots, potatoes and sometimes cabbage. All of these foods are excellent sources of fiber and good mood.

Diet pickle recipe

People who are losing weight or recovering from poisoning should always cook only the easiest and most digestible meals. To diversify your soup diet, you can cook a simple dietary PP rassolnik. Due to the selected ingredients, this food is very low in calories, but can give you energy and all the necessary vitamins.

If you are preparing a vegetarian option, you will need to give up meat: this will almost halve the calorie content and reduce the fat content, but then you will have to compensate for this with vegetable protein like buckwheat or bulgur.

The proposed recipe uses sunflower oil for sautéing, but you can simply stew the vegetables with water or use olive, flaxseed or other vegetable oil. Dairy products such as sour cream will significantly improve the taste of soup cooked in water, but those who are fasting should avoid such an additive.

Ingredients

Servings: – + 14

• beef kidneys 500 g
• chicken breast 500 g
• water 2 l
• pearl barley 100 g
• bulb onions 100 g
• carrot 100 g
• pickles 200 g
• salt 1 tbsp. l.
• pepper 1/4 tsp.
• sunflower oil 20 ml
• cucumber pickle 100 ml
• greenery 1 bunch
• potato 200 g

Per serving

Calories: 117 kcal

Proteins: 14.1 g

Fats: 2.7 g

Carbohydrates: 9.1 g

60 min. Video recipe Print

If you've ever cooked kidneys, you should know that they have a very specific smell, which is why these offal need to be pre-processed. Cut the kidneys into 4 parts, rinse in running water and leave in it overnight. Many housewives advise turning on the tap so that a very thin stream flows. The next morning, the kidneys should be placed in a pan of water on the fire and cooked for at least an hour. Then be sure to drain the primary broth; it is unsuitable for consumption! Place the kidneys in a colander, place them in cold water and leave for a while. We will use them a little later.

While you can start preparing the broth: boil the chicken breast for 30-40 minutes in two liters of water. You will get a good and very light base for pickle sauce.

We peel the carrots and onions, rinse them, and then sauté them together with butter in a frying pan until they get a nice crust.

We take out the meat and let it cool, and strain the resulting broth to remove any foam and debris. We thoroughly wash the pearl barley several times and then place it in boiling broth.

Chop the peeled and washed potatoes into strips or small cubes, as you prefer. Add to the pearl barley porridge and cook for 10 minutes.

At this time, take the kidneys out of the water, finely chop them and add them to the broth.

After the potatoes are cooked, pour the frying mixture there and mix the whole pickle mixture. Pour cucumber pickle (or marinade, if desired). At this time, you can taste the food for salt and begin to customize the taste for yourself, since each family has its own preferences.

We cut the cucumbers, grate them or press them through a sieve, depending on the form in which you want them in the finished soup. Add to the rest of the vegetables. Cook everything together for another 15 minutes. Add pepper.

This time can be spent on setting the table - finely chop the chicken breast and place it on plates, chop the herbs or get grain bread. Since our rassolnik is dietary, it means that the serving should be appropriate. Turn off the stove and leave the soup for 10 minutes. Bon appetit!

Advice: kidneys are an offal that, when raw, will definitely smell like urine, which is not surprising. Therefore, pre-treatment is of great importance. Before cooking, our grandmothers soaked a specific offal for several hours to get rid of the smell. If you're short on time, you can use regular baking soda instead. If you still plan to soak the offal in water, then it must be changed every hour. The smell will go away when there is no blood left in the kidneys, and they themselves will be light. Good luck!

Dietary pickles are no longer news. Unlike solyanka, this soup can be either rich or very light. If you are watching your figure, you must choose your products carefully. Fortunately, there are thousands of recipes in the world that allow you to create healthy and ideal calorie food from scratch.

Pickle recipe for diabetics

Diabetes is a disease that needs to be taken seriously and treated accordingly. Doctors often insist that diabetics need to constantly eat thin, light soups, as they provide the body with carbohydrates, fats and proteins.

If at first you need all kinds of recipes and help, then after a month or two, you will easily determine the glycemic level of foods and avoid junk food.




Unlike pancreatitis, diabetes requires a more gentle diet. You can eat light chicken soups with the addition of cucumbers or brine, okroshka, fish soups and even not too rich borscht. Before including a new product or dish in your diet, be sure to consult with your doctor so that he gives the go-ahead, because defeating the disease is your common goal.

Cooking time: 40 minutes

Number of servings: 12

Energy value

• proteins: 10.6 g;
• fat: 2.2 g;
• carbohydrates: 7.8 g;
• calorie content – ​​92.8 kcal.

Ingredients

• chicken breast – 500 g;
• water – 2 l;
• pearl barley – 500 g;
• onion – 150 g;
• carrots – 100 g;
• pickled cucumbers – 100 g;
• salt – 1 tbsp;
• olive oil – 20 ml;
• potatoes – 200 g.

Step-by-step preparation

1. Boil the chicken breast - the broth based on this meat turns out to be very light and dietary, so it is suitable for diabetics, pour 200 ml immediately, since we will be stewing vegetables in it. Strain the broth, remove the meat to cool.
2. We clean the carrots and onions, wash them, and then saute them with a small amount of any vegetable oil. The vegetables should be lightly browned. Add broth to the pan and simmer covered for another 10 minutes.
3. Pearl barley must be washed several times in running water. Add it to the boiling broth.
4. Peel the potatoes and cut them into small pieces. Add to the barley and cook the ingredients for 10 minutes.
5. Grate the cucumbers, chop them finely or pass through a sieve.
6. When the roast is stewed, pour it into the soup and add salt. At this time, you can begin to adjust the taste and add cucumbers a little at a time. Rassolnik should not be completely bland, but also not have a strong taste.
7. Cut the chicken meat into cubes and add to the soup. Cook everything together for another 10 minutes, then turn off the heat, cover and let the food stand for a quarter of an hour.

The soup should be served with a small amount of cream or sour cream, herbs and fresh bread. Diabetics should know that raw carrots have a glycemic index (GI) of about 35 units, while when cooked it almost doubles. You can eat carrots in small quantities, but if you are afraid for your health, it is better to avoid this vegetable.

Rassolnik is a very healthy dish, in principle, like any soup. If you do not overuse brine and pickles, then both children and adults can enjoy this food. You can find many recipes for homemade pickles, as well as step-by-step photos and videos, and each cook is right in his own way. People who have diabetes or pancreatitis should be more careful about their diet, but after time, you will know exactly which foods to avoid.

All mothers have probably repeatedly encountered a child’s love for pickles. Most likely, this love was born precisely of a parental prohibition. My son literally “cowards” for them, and since pickles cannot be eaten in large quantities, and in general it is undesirable to give them to small children, I found a solution for myself - children's pickle. It looks almost like a soup, but is prepared with sour cucumbers. The sourness corresponding to the pickle also appears, but the tomato and frying are completely absent. Hence the name “children's”.

About the broth. In the children's menu it is better to use the so-called “secondary broth”. It is cooked as usual, but immediately after the water with the meat boils, the first water is drained and a new portion is poured. With the first portion of water, we remove all unnecessary fat and toxins from the meat.

Number of servings: 6
Calories: Low calorie
Calories per serving: 120 kcal

To prepare baby pickle, you will need:

chicken broth – 2 l
medium size potatoes - 2-3 pcs.
small carrots – 1 pc.
onion – 1 pc.
rice – 2 tbsp. l.
sour cucumbers – 2 pcs.
greens - a small bunch
salt to taste

How to prepare baby pickle:

1. Take pre-prepared broth or boil it, add salt to taste. Strain and put on fire.

2. Cut the cucumbers into small cubes or cubes,
squeeze out excess liquid and add to boiling broth. Boil for 5-7 minutes.

3. Peel and wash the vegetables.

4. Cut the potatoes into small cubes or in your usual way.
Add to broth.
5. Also cut the onion into cubes,
add to broth after potatoes.
6. Grate the carrots on a medium grater or cut into cubes.
Add to broth.
7. At the end of cooking, add 2 tablespoons of rice.

Cook everything until the potatoes are ready.

8. Finely chop the greens and add to the pickle.

Let it brew for 30 minutes.

Rassolnik is loved in many Russian families, so when a small child appears and begins to try dishes from the common table, mothers wonder whether this soup should be given to children, whether it is harmful for children and how to cook rassolnik for the whole family, which is suitable for a child.

What is rassolnik and when can you give it to children?

The soup, called rassolnik, is liked for its moderately salty and spicy taste, as well as a pleasant aroma. The basis of the pickle is vegetables, which the toddler becomes familiar with before he is a year old - carrots, onions, potatoes. They are cooked in meat broth, which can be given to a one-year-old child and children over one year old.

Cereals are added to the vegetables, which can be rice, pearl barley or oatmeal. And if rice cereals or oatmeal are in most cases harmless to children, therefore they are introduced into complementary foods in the first year of life, then pearl barley is recommended only after 3 years.

It is also important to note another pickle ingredient that you should be careful with - pickles. It is this that gives the pickle its flavor, and without such a component the soup will be completely different. Giving this product to young children is contraindicated, so it is included in the diet no earlier than 3 years of age.

Having assessed this information, you can understand why rassolnik is not recommended for a 1-year-old child or 2-year-old children. Despite the fact that soups appear in the diet of children as early as 10-11 months, You should wait with pickle until the child is 3 years old.

Due to the hard-to-digest products included in pickle soup, children include this soup in their diet after 3 years of age.

Benefit

• The vegetables from which pickle soup is made are a source of vitamins B1, E, C, PP, B6, B2, iodine, potassium, magnesium and other useful elements.
• The dish is rich in fiber, so it has a positive effect on the functioning of the digestive system.
• The calorie content of pickle is low, so it can be included in the diet if you are overweight.

Rassolnik is rich in vitamins and minerals beneficial to the body.

Harm

How to cook pickle soup for a child

• Vegetables for soup should be purchased from a reputable place, making sure they are fresh. You should not prepare pickle soup from overripe or beaten vegetables. Before boiling vegetables, they must be thoroughly washed and peeled. It is not recommended to cut them into too small pieces, since if you chop them more after cooking, there will be less useful content in the vegetables. In many recipes, vegetables for pickle soup are first sautéed with oil, but for a preschooler it is preferable to add vegetables to the soup without frying.
• The broth for pickle should be prepared with meat with a low fat content - beef, chicken, rabbit, turkey. In addition, it is best to cook it in the second water, that is, after boiling, it is recommended to drain the first water and add fresh water instead.
• Water for children's soup should be filtered, since giving children unfiltered liquid is risky.
• Do not cook the soup ingredients for too long so that they retain more vitamins.
• Do not store prepared soup in the refrigerator for a long time. It is best to give your child fresh soup.

Children's rassolnik should be prepared from low-fat meat and no more than one serving

Pickle recipes for children

Rassolnik with rice

To prepare pickle with rice you will need:

• 500 g beef pulp
• 2-3 medium potatoes
• 1 medium carrot
• 2 pickled or sour cucumbers
• 1 small onion
• 2 tbsp. spoons of rice
• 2 tbsp. spoons of sour cream
• Dill or parsley

After washing the meat and cutting it into small pieces, fill it with water and, putting it on high heat, wait until it boils. After draining the water, add 2 liters of water to the meat and boil for 1.5 hours. After straining the broth, add salt and bring it to a boil in another saucepan. At this time, cut the cucumbers into cubes or sticks, and then add them to the broth.

While the cucumbers cook for 5-7 minutes, peel and wash the vegetables, then cut them and put them in the broth. Finally, add the rice to the pan and wait for all the ingredients to cook. After steeping the soup for 30 minutes, add sour cream and herbs before serving.

Rassolnik with pearl barley

To make this delicious pearl barley soup, take:

• 450 ml chicken broth
• 240 g potatoes
• 30 g carrots
• 45 g pickled cucumbers
• 15 g onions
• 1 tbsp. spoon of pearl barley
• 12 g butter
• 25 g sour cream
• Salt and herbs to taste

After sorting out the pearl barley, rinse it and put it in boiling water in a ratio of 1 to 3, then boil until tender. Peel the cucumbers for baby pickle, and if they have large seeds, it is recommended to remove them too. Place chopped or grated cucumbers in boiling broth or boiling water in small quantities for 10-15 minutes.

After peeling, chop the carrots and onions and sauté in butter. Bring the broth to a boil, add diced potatoes, add pearl barley, carrots and onions. When all the ingredients have boiled for about 10 minutes, add pickles to them. After boiling for another 10 minutes, season the soup with sour cream, add herbs to it and bring to a boil again. The result should be a dish in which there will be soft vegetables and soft cereals, and the pickles will remain a little crunchy.

For a video recipe for pickle with barley, see the following video.

Step-by-step recipes for baby pickle soup - classic, quick and other cooking options

2017-12-06 Liana Raimanova

Grade
recipe

6881

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

6 gr.

Carbohydrates

18 gr.

112 kcal.

Option 1. Classic pickle recipe for children

Starting from one year of age, many mothers introduce various soups with light broths into the diet of their babies. Here is another great recipe for a delicious first course - rassolnik for children. Despite the abundance of ingredients, the soup turns out light and does not weigh down the stomach. The quantity of products can be varied, put less or more.

Ingredients:

• 350 g potatoes (it is better to use young root vegetables, without eyes);
• carrots (a small root vegetable is enough);
• small onion;
• two pickled cucumbers (put home-picked cucumbers);
• parsley - half a bouquet (you don’t have to use it);
• pearl barley - 100 grams;
• butter - 40g;
• 130 g sour cream.

For the broth:

• 3 homemade chicken drumsticks;
• 1 parsley root;
• 1 bay leaf;
• salt - 10 g.

Step-by-step recipe for baby pickle

First, rinse the pearl barley in several waters and soak in warm water for 3 hours.

Let's cook chicken broth: wash the chicken drumsticks, put them in a deep saucepan, add water, throw in the bay leaves, peeled and washed parsley root, cook for 40 minutes over a low flame.

Remove the drumsticks from the broth, strain, put them back on the stove and wait until they boil.

Cut the peeled potatoes into squares.

Pour the swollen pearl barley into the broth and boil for a little over half an hour.

Add potatoes, boil until half cooked.

In a frying pan in butter, fry the peeled and diced onions and carrots for 12 minutes.

Add diced pickled cucumbers to the pan and fry for the same amount of time.

Rinse the greens, chop them finely, add them to the soup, add the roast, taste for salt, if there is not enough, add a little more, boil for 3 minutes.

Remove from the stove and leave with the lid closed for 20 minutes.

Similarly, you can cook children's pickle soup with beef broth; it turns out just as tasty, rich, aromatic and appetizing.

Option 2. Quick recipe for baby pickle

Some children, due to their age or body characteristics, do not like pearl barley or other types of cereals in their soup. But even without cereal you can cook excellent pickle soup for children. Moreover, it is prepared very quickly and easily. And the taste is no different from the usual one.

Ingredients:

• potatoes - 650 g;
• 1 piece of carrot and onion;
• parsley (root) - 1 pc.;
• pickled cucumbers - 3 pcs.;
• dill - half a bouquet;
• 100 g butter;
• 130 g sour cream.

For the broth:

• chicken breasts - 2 pcs.;
• water - 2 liters;
• laurel leaf;
• salt.

How to quickly prepare pickle soup for children

Let's prepare the chicken broth: put the washed chicken breasts in a container, throw in the bay leaves, add a little salt and simmer over a low flame for a little over half an hour.

We take out the breasts and pass the broth through a sieve. Place peeled and diced potatoes in it and boil until soft.

Wash the peeled onions, carrots and parsley root, cut them all into slices, and fry in a frying pan with butter for 12 minutes.

Add diced cucumbers to the fry and fry for 8 minutes.

Place the roast into the soup along with chopped dill and let it simmer for a few minutes.

Serve with sour cream.

This pickle will be no less tasty, and most importantly healthy, if you cook it in a slow cooker.

Option 3. Rassolnik for children with rice cereal

The following recipe for children's pickle soup is considered even more useful, since its basis is secondary chicken broth, from which all excess fat and toxins are removed, and no frying is introduced into it, that is, all vegetables are added fresh. And sour cucumbers give the soup an interesting, appetizing taste.

Ingredients:

• 3 potatoes;
• 1 root vegetable each of carrots and onions;
• 2 handfuls of long grain rice;
• 2 sour cucumbers;
• parsley, dill - 3 branches each;
• salt - optional.

For the broth:

• 3 chicken legs;
• 2 bay leaves;
• 3 peas of allspice;
• salt - 25 g.

Step by step recipe

Let's cook secondary chicken broth: put washed chicken legs in a saucepan and cook over medium heat for 30 minutes, skimming off the foam. Pour out the broth and fill the legs with clean water, throw in bay leaves, peppercorns, add a little salt and boil for 20 minutes. Remove the chicken legs, strain the broth and bring to a boil over moderate heat.

We put in the potatoes, previously peeled, washed and cut into squares.

Wash the peeled carrots and onions, cut the onion into cubes, grate the carrots on a fine-toothed grater and place in the broth.

Wash the rice grains in several waters and add them to the broth, boil until softened.

Last in turn, add sour cucumbers, cut into cubes, and boil for 15 minutes.

Rinse the dill and parsley, chop and add to the soup, add some salt if desired, and boil for 10 minutes. Serve with sour cream.

The taste will be even more delicate if the sour cucumbers are not chopped, but grated on a fine grater or chopped in a blender.

Option 4. Children's pickle soup with meatballs

Surely, many mothers from 1.5-2 years old begin to give their babies soups with meat. However, such a product is still very difficult to chew. But soups with meatballs will be a joy for any child. One of the most delicious and aromatic is rassolnik.

Ingredients:

• potatoes - 350 g;
• 1 carrot and onion root each;
• 2 tomatoes;
• 3 pickled cucumbers;
• 2 handfuls of long grain rice;
• vegetable oil - 40 ml;
• half a bunch of parsley;
• 4 bay leaves;
• onion greens - 3 feathers;
• 130 g sour cream;
• 10 g salt;
• oil for frying - 30 ml.

For the meatballs:

• beef - 500 g;
• 3 eggs;
• milk - 130 ml;
• 3 slices of white bread;
• salt - 30 g.

How to cook

Let's prepare the minced meat for the meatballs: wash the beef, cut out all the membranes and tendons, grind in a meat grinder, break the eggs into the minced meat, add a little salt and mix well. Pour milk into a deep cup, put pieces of bread, and let sit until they soften. Add the bread to the minced meat along with the milk, mix well, lightly beating it on the table. We form small balls from the minced meat and place them on a cutting board sprinkled with flour.

Place a deep container with three liters of water on the stove, adjust the heat to medium and wait until it boils.

Peel the potatoes, cut them into squares and put them in water and at the same time add the washed rice and cook for half an hour.

Fry the carrots and onions, pre-peeled and washed, for 10 minutes.

Rinse the tomato, blanch, remove the skin, finely chop and add to the vegetables, fry for another 4 minutes.

Place the meatballs in the pan with the potatoes and rice and cook until they float to the surface.

Cut the pickled cucumbers into cubes and add to the soup, boil for 10 minutes.

Add the roast, bay leaf, chopped onion, parsley, dill, and let simmer for 2 minutes.

Close the lid, turn off the heat and leave for half an hour.

For more flavor, you can add a little bell pepper to the roast.

Option 5. Rassolnik for children with cabbage

And this version of baby pickle differs from the others in its thick consistency, even more rich aroma and nutritional value. An unusual combination of pearl barley, pickled cucumbers and fresh cabbage makes the dish incredibly tasty and healthy. Such a wonderful and appetizing soup may well please not only the child, but also his parents.

Ingredients:

• 400 g beef on the bones;
• 3 potatoes;
• 1 quarter of white cabbage;
• one small root vegetable of carrot and onion;
• 3 pickled cucumbers;
• 3 handfuls of pearl barley;
• salt - 15 g;
• 3 sprigs of dill;
• 20 g tomato paste;
• sour cream - 130 g.

Step by step recipe

Wash the beef on the bone, put it in a metal container, fill it with three liters of cold water, put it on high heat, wait until it boils. We take the beef out of the container, pour out the water, wash the container, pour in clean water, put the beef back and put it on the stove with a medium flame, add a little salt and cook for up to two hours, until the meat comes off the bone.

Remove the meat from the broth, cool and cut into small pieces. Strain the broth.

Wash the pearl barley in a colander, transfer it to a deep cup, fill it with clean water and leave to swell for several hours.

Chop the peeled onion into crumbs, grate the carrots, and fry together for about ten minutes.

Add tomato paste to the vegetables in a frying pan and heat it up a little.

Place the pearl barley along with the meat into the broth, put it on medium heat and cook for about an hour.

After a few minutes, add the potatoes, cut into small squares, and cook for 15 minutes.

Add cabbage, chopped into strips, and cook for the same amount.

Add the roast to the soup and boil for 15 minutes.

Grate the pickled cucumbers and add them to the soup, boil for 5 minutes.

Let the soup sit for half an hour. When serving, sprinkle with chopped dill and add a little sour cream.

And in order to somehow diversify the taste of the pickle and make it even healthier, you can use cauliflower or broccoli instead of white cabbage.